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Food News Daily: September 15, 2011

Published by Jonell Galloway + Thursday, September 15, 2011 Permalink 0

Mainstream Anglo Media and Press

Revenge of the layer cake, The Wall Street Journal

How dark chocolate boosts fitness as much as exercise, Daily Mail

Sell-by dates to be canned in war on wasted food, The Independent

Small farmers in vanguard of Africa’s battle for agricultural development, The Guardian

The Hunter of the Gathered: Food-finder John Magazino is indispensable to A-list chefs looking for that secret ingredient. Here are his top three items for autumn, The Wall Street Journal

Indian Wines Set to Take Britain by Storm, The Times of India

Best of the Anglo Food and Travel Blogs and Sites

The Culinary Notebooks of Leonardo “Fat Boy” Da Vinci, Boing Boing

This Willy Wonka-Themed Wedding is Sweet Beyond Belief, Foodista

Take the $5 Challenge September 17, Slow Food USA

Pan-Roasted Pork Chops With Sage and Garlic, The Food Section

Real Food Defined (The Rules), 100 Days of Real Food

Food Studies: the edible curriculum, grist

Mixed berries in rosé wine with honey mascarpone | a summery fruit soup, Gourmande in the Kitchen

Raw Meat Handguns Make a Subversive Statement on Firearms, Foodista

Prohibition Grape No Longer Riding the Rails of History, Enobytes

Food Photography

Food Art: Orange Jelly, food photography by SandeeA, The Rambling Epicure

Alternative Press/Sites

Sweet Corn Fritters, The Daily Green

5 Foods to Stop Eating Today, Organic Authority

Food Studies: The Four Reasons People Choose a Restaurant, GOOD

Strawberry and Serrano Pepper Salsa, Tree Hugger

5 Sustainable Food Trends to Watch, The Daily Green

What You Can Learn from a Cuban Gardener, Rodale

World

Vannes: la table d’Olivier, Gilles Pudlowski

La paella de Christophe en vidéo – recette aux fruits de mer et au poulet, Christophe Certain/Cuisine Pied-Noir

Pudim de Laranja (Brazilian Style Orange Flan), Maria Brazil

Food News Daily: September 13, 2011

Published by Jonell Galloway + Tuesday, September 13, 2011 Permalink 0

Mainstream Anglo Media and Press

Dinner with a side of yodeling, Chicago Tribune

The Next Big Thing: Peruvian Food, The Wall Street Journal

Lemon squares, New Zealand Herald

Nutrition app to ‘separate fat from fiction’, The Sydney Morning Herald

36 Hours in Bern, The New York Times

Antibiotics in Pork Draw More Scrutiny By Inspectors, The Wall Street Journal

Hunting for the great white grape, San Francisco Chronicle

Sous-vide cooking gives chefs an option (Thomas Keller), Los Angeles Times

How to Cook a Complete Indian Meal, Times of India

Food Photography

Cherry composition, Alessandro Guerani

Best of the Anglo Food and Travel Blogs and Sites

Blueberry Cupcakes with Cream Cheese Frosting, My Baking Addiction

The Best Mashed Potatoes: Really What Does that Mean?, Creative Culinary

Dan Barber, Renowned Chefs Draft Letter to Young Chefs (video), Eater

Bratwurst with jalapeño-peach mustard, Broke Ass Gourmet

TV Dinners: Grand or Gauche?, Leite’s Culinaria

Alternative Press/Sites

Cooking Survey Reveals That 28% Of Americans Can’t Cook, Huffington Post Food

Flawed Fruit: The Not-So-Rosy Reality of Industrial Tomato Farming in America, Mother Earth News

The New Dirty Dozen: 12 Foods to Eat Organic, The Daily Green

World

Comer en la Escuela, A Table

Little Chefs, Best Shellers, Printing Food and Human-Derived Gelatin: The new gastro generation, Food Meditations

Salada com queijos, Vovó que ensinou

Food News Daily: August 31, 2011

Published by Jonell Galloway + Wednesday, August 31, 2011 Permalink 0

Mainstream Anglo Media and Press

Ladurée Brings Its Macarons to New York, The New York Times

: Lemon Pepper Macarons, by Meeta Khurana Wolff

Sesame crusted chilli and mint fish cakes with melon salsa, New Zealand Herald

China arrests 2,000 over illegal food additives, Irish Times

Dan Lepard’s nectarine strudel recipe, The Guardian

Making a brew, South American style, Irish Times

Wolfgang Puck picks London for his first venture in Europe: The US celebrity chef is scarcely known in Britain – and that’s good, he says, The Independent

The return of the fixed-price menu, San Francisco Chronicle

The palate’s Prozac, Brisbane Times

The Antibacterial of Coriander Oil, Journal of Medical Microbiology

How to make blackberry wine and whisky (to help us forget it’s the last day of ‘summer’), The Guardian

Best of the Anglo Food and Travel Blogs and Sites

A Beef With New Age Vegetarians, Zester Daily

In a Pickle: Pickled Red Tomatoes, Serious Eats

Freezer Tomato Sauce, Leite’s Culinaria

Sautéed Pork Medallions with a Ginger-Infused Balsamic Reduction, Feast on the Cheap

Alternative Press/Sites

How to Stay a Foodie Family on Food Stamps, Civil Eats

Sourdough Biscuits, Mother Earth News

Eating Sustainable for $5 a Meal (podcast by Josh Viertel), Edible Communities

Don’t like bothering with food safety rules? Sue the FDA!, Food Politics

Stumped in the produce section? No fail tips for picking perfect summer veggies, Eating Well

World

Lingonberry Dark Chocolate Buns, What’s for Lunch Honey

Chutney Surkh-e-Murch: Red Pepper Chutney in the Afghan Manner, The Spice Spoon

Ganesh Chathurti Recipes, I Love India

Butterscotch Pot de Creme, Dulce de Leche & Brown Sugar-Cumin Roasted Pecans, Eggbeater

Feuilles de brick – la recette en vidéo, Christophe Certain

Los Pedroches: por la ruta del jamón ibérico, A Table

French Food Quote: Daily Food Quote, August 22, 2011

Published by Jonell Galloway + Monday, August 22, 2011 Permalink 0

by Jonell Galloway

Thus it is Gastronomy, to tell the truth, which motivates the farmers, fineyardists, fishermen, hunters, and the great family of cooks, no matter under what names or qualifications they may disguise their part in the preparation of foods.–Jean-Anthelme Brillat-Savarin (1755-1826)
The Physiology of Taste (1825)

Food Art: Brocade Swiss roll, food photography by SandeeA

Published by Jonell Galloway + Thursday, August 18, 2011 Permalink 0

These photos are by SandeeA, author of the column Food Play, and who runs a site called La Receta de la Felicidad. SandeeA is never lacking ideas when it comes to playful, fun recipes. Click here to find the recipe for this Brocade Swiss Roll. It would be a great recipe for having some fun with your kids in the kitchen!

Food Art: Puff Pastry Salad, food photography by SandeeA
Food Art: Square deviled eggs, food photography by SandeeA
Food Play: How to make Homemade Butter
Scrumptious Jelly-Filled Fruits – Sandee A.’s Strawberry Bananas are a Fruity Way to Feed Friends

Happy 99th Birthday, Julia Child!

Published by Jonell Galloway + Monday, August 15, 2011 Permalink 0

by Julia Child

Julia Child would have turned 99 today.

Julia Child brought French food to post-war America. When her husband Paul was posted to Paris, she studied at L’Ecole du Cordon Bleu, and went on to form her own cooking school with fellow students Mastering the Art of French Cooking and Louisette Bertholle. The threesome went on to write the 2-volume classic Coq au Vin , which covered all the basic techniques and dishes of classic French cuisine.

Vichyssoise

And indeed she proved to be right. It is only now, 60 years later, that cooking has established itself as gastronomy, and only when referring to a few great American chefs.

This is Foodista’s list of their favorite Julia recipes.

Coq au Vin

Rooster cooked in red wine is a classic Burgundian dish made with red wine, mushrooms, onions, bacon and herbs.

Duck a l’Orange

Vichyssoise is actually the base of almost all French soups. This simple base — made of potatoes, leeks, and salt — is elaborated on in countless ways to make an endless variety of soup. When served cold in summer and cream is added, it is referred to as Vichyssoise.

Boeuf Bourguignon

Ratatouille brings all the flavors of the Southern sun together: red ripe tomatoes, eggplant, zucchini, bell peppers, garlic, onions and Provençal herbs. Today there are many other versions, many of them even in the oven, but this is the classic recipe.

Upside-Down Martini

The problem with duck is always the same: the fat spews all over the place and it is difficult to digest. The acid of the orange in this classic French dish helps digest the fat, and makes it tasty too. This is a favorite Julia Child recipe.

Custard Apple Tart

Boeuf Bourguignon is a fancy version of our classic beef stew. What makes it different is that it is cooked in red wine, and pearl onions and mushroom caps are added to it.

Plum Clafoutis

Not surprising that Julia loved Martinis. She added vermouth to just about any sauce she could work it in to.

Sabayon

Not all French pies are made with custard, but you often find this version in Normandy, the land of cream and butter. It can be served either cold or warm.

Lessons from Julia Child

Clafoutis can be made with many different fruits, but plus and cherries are all-time French favorites. This tart has a custard-like consistency, but also contains ground almonds, giving it a salty edge.

Sabayon is a a cousin of the light, egg-based Italian dessert zabaglione. It is light and custard-like, and a standard in French as well as British cuisine.

Gluten-Free Cooking: Buttered Apricots and Goat Cheese

Published by Jenn + Tuesday, July 19, 2011 Permalink 0

by Jenn Oliver

Incorporating fruit into your starters and main courses: an untraditional approach

Fruit deserves to have a place outside of dessert. Dessert is often shunned for fear of ingesting too many sugar-filled calories and a myriad other reasons, and sadly fruit is often under-appreciated, being associated only with a guilty, and even naughty, indulgence.

How often do we associate certain fruits solely with pies, tarts, scones, cakes and other sweet delights? Such a view not only limits our appreciation for fruit, but forces upon us a paradigm that fruit should be “improved upon” by making it even sweeter than it already is. Maybe for some acidic fruits, such as certain berries or citrus fruit, this is true, but many are already pleasurably sweet and unfortunately get overlooked as a valid component in other parts of a meal.

What if fruit were the star of other dishes too? Maybe a first course, served with meat, etc.? Some of my favorite dishes involve fruits, and it’s not just for the sweetness – many fruits pair really well with savory items and I think provide a balance to other strong elements. One of my most frequented pairings this summer has been to add herbs and the tang of locally-made goat cheeses to baked or roasted seasonal fruits. The markets are absolutely brimming with succulent produce, and every two weeks it becomes a “new” mad rush to enjoy as many ways as possible: first strawberries, then cherries, then apricots & peaches, and soon plums and other berries will arrive en masse.

And you know what? Sometimes I think the taste of fresh fruit is even more enjoyable when it is not a part of le dessert.

Click here for the recipe.

Rosa’s Musings: My Swiss Grandmother’s Cooking: the Deep Roots, Bonds and Nostalgia of Food

Published by Jonell Galloway + Tuesday, June 28, 2011 Permalink 0

by Rosa Mayland

My Swiss Grandmother and Her Glorious Cuisine

“As a grandmother of six, I believe that it is crucial that we make time to pass on our recipes, cooking and growing skills and other crafts to our grandchildren.”— Darina Allen, president of Slow Food Ireland

***Grandmothers link us to our* *culinary heritage***

In our modern world, most women choose or have to work, and countless couples don’t have the time or energy to become kitchen bees. Many people prefer buying prepackaged food and don’t see any point in spending their free time preparing homemade snacks. The majority of 21^st-century grandmothers hail from a generation of females who cut themselves off from old traditions, therefore nowadays, very few kids are lucky enough to have grandmothers* who cook or enjoy cooking, and who are able to share their family’s culinary legacy with their grandchildren.

Food Play: Saint John’s Coca, a Catalan specialty

Published by sandeea + Monday, June 27, 2011 Permalink 0

by SandeeA

Para leer la versión en español, pinche aquí

Saint John’s coca is a typical Catalonian sweetened bread eaten during the celebration of Saint John’s Eve in June. It is usually oval, but I wanted to give it a a playful twist… would you like to try some?

Continue Reading…

La Perle: A Pearl of a Middle Eastern Pastry Shop in the Heart of Geneva

Published by Jonell Galloway + Wednesday, May 4, 2011 Permalink 0

by Jonell Galloway

A new Middle Eastern pastry shop has opened in Pâquis, right in the heart of Geneva. Their base is in Paris in the 18th arrondissement at La Rose de Tunis.

The Achech family have been making pastries for they can’t quite remember how many generations. They come from the Tunisian village of Ghomrassen, known for its pastries, thanks to the almond trees and other ingredients used in Middle Eastern pastries that thrive in its soil. It is thanks to this heritage and carefully kept-secret family recipes they have been collecting for generations that they produce the most delicate Middle Eastern pastries I have ever tasted.

Tunisian baklava, Moroccan baklava, Turkish baklava. Pure almond paste, pistachios, rose water. The perfumes of the Orient are all there, in the pastries and in the flowery, nutty wafts you experience as you stroll through the tiny shop. Pastries are stacked artistically, like pièces montées, and can be bought individually or on a catering basis for weddings, receptions, banquets, etc.

The shop is filled with Middle Easterners in their finest attire. It is classy and impeccable in every way.

They also serve mint tea…the real stuff.